No Name is something that you rarely hear of outside of Thailand, but is pretty much in every restaurant or eatery in the country. It is basically a Thai version of bubble and squeak where you use up all your vegetable odds and ends.
We replace two of the usual ingredients in this recipe, eggs and tempura flour. Tempura flour is a 30-minute drive away for me, so I just use a mixture of rice flour and all purpose flour. Tempura flour would produce a lighter batter, so it’s great if you have it.
You can use whatever vegetables that you want in this recipe, as long as it makes up a total of 2 cups. If you want to make it for kids, just omit the red curry paste. Without the red curry paste, this Thai No Name basically becomes bakwan sayur (Indonesia), or cucur sayur (Malaysia/Singapore).
For demonstration, I split make two versions: First one is with corn and no red curry paste, and the second is without corn but with red curry paste.
No Name is an excellent dish to serve with a curry and I love to use the crispy fritter to soak up the curry juices. I usually have this with Avocado Green Curry (Kang Kaew Wan).
Ingredients
Instructions
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Julienne all the vegetables and finely chop the kaffir lime leaves.
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Mix all the vegetables together, making sure to separate all the layers of onions from each other.
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Add the flour and add the water gradually, stirring to mix well into this consistency. This is the version with corn and without the curry paste.
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Add the flour and add the water gradually, stirring to mix well into this consistency. This is the version without corn and with the curry paste.
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Heat about 800ml or four fingers depth of oil in a large and deep sauce pan. Drip a small amount of batter into the oil, if the batter cooks and rises immediately, the oil is hot enough. Using two tablespoons, pick up some batter and place it on one tablespoon, using the other tablespoon to press and shape.
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Gently slip each tablespoonful of batter into the hot oil. When the fritters cook, they will float to the surface. Once they brown on one side, you can turn them to brown on the other. When both sides are a nice colour, remove and drain on a kitchen towel.
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Serve hot with sweet chilli sauce.
